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Crusty Parmesan Fillets

Crusty Parmesan Fillets
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1/3 cup oil-packed sundried tomatoes, drained
  • 1/4 cup stone-ground mustard
  • 1/2 cup finely chopped California walnuts
  • 2 tablespoons chopped fresh chives OR 2 teaspoons dried chives
  • 1/4 teaspoon pepper
  • 1/4-1/3 cup Water
  • 4 snapper fillets (6 oz. each) about 1 inch thick
  • 3 tablespoons dried bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • Lemon wedges for serving



1 Preheat the oven to 400?F.

2 Coat a 13- x 9-inch baking pan with nonstick cooking spray.

3 Pat the fish dry with paper towels and arrange in the baking pan; set aside.

4  Rinse the tomatoes under warm water.

5 In a food processor fitted with the metal blade, combine the tomatoes, mustard, walnuts, chives and pepper and process until they form a coarse puree. Process again, adding enough water to make a spreadable paste about the consistency of mayonnaise.

6 Spread the top of each fillet with one-quarter of the mixture.

7 Stir the bread crumbs and cheese together then sprinkle over the fish.

8  Bake 15-18 minutes, until lightly browned and the fish is done; it should flake easily and be opaque throughout

9 Serve with lemon wedges.

Source: California Walnut Board